17 April 2011

Pimenton Fried Eggs

A simple recipe from Canal House, these eggs are fried in shallow bath of good quality olive oil with a half teaspoon of Pimenton, a smoky Spanish paprika not to be confused with the bland, common variety. Spooning the hot oil over the eggs cooks the whites while leaving the yolk soft and runny.

ABOUT THE AUTHOR

Mark Gisi of Good Everyday Things. Mark is a California native who currently lives in the East Falls section of Philadelphia. He's Co-Founder and a Partner at Eastern Standard, a Philadelphia-based agency.